Thursday, January 26, 2012

Ravioli with Vodka Cream Sauce

Looking for a recipe for Valentines Day dinner?
Looking for a way out of the doghouse?
Need to impress the inlaws?
Just like to eat really good food?
Looking for an excuse to liquor up your dinner?
I think you should make these. Here's how:

1 package won ton wrappers

Small carton ricotta cheese
sprinkle of garlic and onion powder
finely grated mozzarella cheese
finely grated Parmesan cheese
roasted onion **
1 package frozen spinach-thawed and squeezed
salt and pepper
2 separately beated eggs (one for filling, one for ravioli egg wash..aka..glue)

3 Tbs EVOO
minced garlic to taste
crushed red pepper
2 8 oz cans of tomato sauce
2 tbs vodka
1/4 cup heavy cream
Torn basil leaves- you won't see any pictures of these because I don't have any, but use them if you can.

Add ricotta, parm cheese, garlic and onion powder to large bowl
add well drained spinach
next stir in your previously roasted/cooled and chopped onion
Mozzarella is going in to pool.
we're going to taste the mixture, season if needed, beat up that egg a bit and dump it into the pool    

spoon a tsp of the mixture into the center of each pasta sheet/wonton wrapper  
dip your finger in egg wash, run along each side of pasta sheet and place another sheet on top.  squeeze as much air out and seal the edges well.  aren't they purdy? don't boil until sauce is done as they only take a minute to cook

NEXT...time for sauce:
cook garlic, red pepper and salt in EVOO over low heat for a few seconds.  be careful not to brown garlic   

Stir in tomato sauce and vodka.  Let simmer over medium low heat for about 10 min, while you're boiling water for pasta. Cook pasta for 45 sec- 1 min.  While pasta is cooking, turn heat off of sauce and add heavy cream and basil.  

whatever you do..don't do this, the pasta is way too sticky.  I spent a lot of time pulling these apart. 
Spoon a bit of sauce onto your serving plate, then add your pasta, spoon more sauce over the top.  This will keep them from sticking together.  


preheat oven to 425 degrees.  place onion on sheet lined with aluminum foil.  bake for 1-1:15 until skin is brown and flesh is soft.  allow to cool. then peel and chop.


  1. Holly,
    This looks good and really easy to make. If we shouldn't add the pasta to the sauce (as you stated} when do you suggest we add it to get the full color?

    Thanks for Sharing,

  2. Hey Robyn, Thanks for checking it out! Ok for my second batch, as time consuming as it sounds, I actually dipped each piece into sauce and laid it out on the plate. Or at the very least, put them into the sauce a layer at a time, transfer to plate or serving dish, then do another layer. Just do what you can to keep them from sticking together. Ok, it wasn't THAT time consuming LOL. These are delicate little pouches so if you want the full ravioli coated, this would be my suggestion. Also, boil the pasta in a couple batches as well if you're making more than 10 or 15. So they don't sit around long before saucing them up :) Hope that helps. If you have any more questions, ask away :)

  3. This looks so good!!! I have never made my own ravioli. Your pics make me want to. It looks way easier than I thought!